Tips

* Use COCONUT MILK diluted 1:1 with water or stronger for very creamy semolina. It thickens as it sits so avoid over-thick at beginning. * Can be eaten as a cold milk jelly the next day, it sets into the shape poured into while warm.* Yellow Semolina is used in this recipe available from wholefood shops. SOYA MILK is sweetened variety (Tesco's, Holland & Barrett and Sainsbury's own brand soya milks are good). * Second day semolina can be reheated by steaming in a pudding bowl.